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    Happy National Guacamole Day! Here's an easy recipe with a killer secret ingredient

    Chicken in a Creamy Parmesan and Sundried Tomato Sauce Try with spinach!

    Scalloped Hasselback Potatoes. Another creative and delicious recipe. Potatoes with garlic and cheese sounds amazing and the picture looks sooo tasty. If you are bored of the classic potatoes recipes, this is a new metod to cook potatoes. Easy to make, I’m sure that you’will try it again, after the first tried. This is what happend to me…it’s so delicious!!

    Skinny Mexican Casserole - A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can't beat that!

    pear, fontina caramelized onion galette

    Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

    Lemon Cheesecake Mousse Sagine☀️

    30 Minute German Beer Cheese Soup (seriously, to die for!)

    Pineapple Fluff recipe from The Country Cook. Some folks call it Pineapple Salad. We make this weekly, it is so good. Mandarin oranges are good in this too. #dessert #desserts

    "Cracked Out" Chicken Bubble Up ~ Chicken, bacon, ranch and biscuits... So good, Put this on your dinner menu right now! You won't regret it.

    Greek Tortellini Salad Recipe on twopeasandtheirpo... This salad is always a hit at potlucks! It is a family favorite!

    Dutch Butter Cake. This tastes JUST like what we had in Amsterdam. Only 4 ingredients, and everyone always raves over it!! #recipe

    Mexican Tortellini Salad-cheese tortellini with black beans, tomatoes, corn, avocado, cotija cheese, and a simple cilantro vinaigrette. This easy pasta salad is great as a main dish or side dish.

    Sriracha Deviled Eggs ...couldn't be easier, or tastier!

    Stuffed shells with butternut squash sauce

    Four Cheese and Sausage stuffed shells. --- this was amazing! The only changes I made were doubling the meat and mixing together two 12 oz of different sauces just for more flavor. Super delicious, and we had tons of leftovers!

    advocare food

    Fresh Mango Salsa Recipe! My youngest child can literally eat an entire recipe in one sitting!

    strawberry jam and cream cheese sandwhich for preschool snack? cut heart shape out of top bread to make for Valentine's Day??

    Frittatas are a great way to incorporate more vegetables into your diet; they're versatile, easily varied and can be served warm or at room temperature. To reduce the cholesterol in this recipe, yo...

    Roasted Mushrooms with Garlic and Thyme. This one looks to have parmesan. but I could do without the cheese to keep it healthy.

    Vanilla Cake with Vanilla Bean Browned Butter Glaze - You won't miss chocolate at all after trying this cake! The glaze is just heavenly!!!

    Healthy Girl On-The-Go. A busy lifestyle needs meal prep ideas that are actually GOOD and we also have an amazing snack recipe that will last you through the whole WEEK

    We KNOW the MAN loves RedVelvet, this might be TOO sweet? Red Velvet Brownies with White Chocolate Buttercream Frosting source: adapted from How Sweet It Is For the brownies: 3 tbsp unsweetened cocoa powder 1 oz red food coloring (or a scant 2 tbsp) 2 tsp pure vanilla extract, divided 1/2 cup (8 tbsp) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1 1/4 cups all-purpose flour 1/4 tsp salt For the white chocolate buttercream frosting: 1/2 cup (8 tbsp) unsalted butter, at room temperature 2 1/2 cups powdered sugar 1 tsp pure vanilla extract 4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut 1 – 2 tbsp heavy cream To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

    Tickled Punch - Trisha Yearwood recipe inspired by now-retired Boone's Farm "Tickle Pink" wine